The “Acoaxet Fizz”

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Photo: © Kate Levin

  • 1 oz Grace Prodigiosa Vermouth
  • 1 oz Fresh pink grapefruit juice
  • 3/4 oz Cinnamon syrup*
  • 2 oz Westport Rivers Farmers Fizz Sparkling Wine

Shake first three ingredients very well with ice and strain into a fancy cocktail coupe glass.
Top off with the sparkling wine.
Garnish with a rosemary sprig that has been slapped in between the palms to release the oils.
Makes 1 beverage, smooth, and crisp, and even.

*To make cinnamon syrup, mix 1 cup of organic sugar or dehydrated cane juice and 1 cup water in a saucepan over low heat, stirring until sugar is dissolved. Add 1 teaspoon real cinnamon extract. Chill. Keeps for one month in the fridge.

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